I thought this last Tuesday in February 2018 would be a good time to share one of my recipes from our Cozy Chicks Cookbook. My SOUTHERN SPOON BREAD is a great treat for these sometimes freezing cold, other times just plain chilly End-of-Winter Days. Enjoy!
Southern Spoon Bread is not widely known outside of the Southern United States. Once visitors to the region taste it, however, many of them decide they want to try it in their own homes. The rich flavors and soft texture make this cornmeal-based quick bread a perfect accompaniment to many meals. If you like cornbread, you should really enjoy Southern Spoon Bread. Give it a try! J
SOUTHERN SPOON BREAD
3 cups milk (whole or 2%)
¾ cups cornmeal, yellow
1 teaspoon salt
2 tablespoons butter
2 eggs, separated
1 teaspoon baking powder
Preheat oven to 375 degrees F. Put 2 cups milk in top of double boiler & heat to scalding. Meanwhile, mix the remaining milk with the cornmeal, then add to the scalded milk and cook, stirring often, for 30 minutes. Cool slightly. Whip the egg whites until stiff and set aside.
Add the butter, salt, and beaten egg yolks to the cornmeal mixture and mix well. Add the baking powder and mix. Fold in the egg whites. Carefully pour the mixture into a greased casserole and bake about 30 minutes.